28 Divine Instant Yeast Masterpieces for Any Occasion

Whether you’re planning a cozy family dinner or hosting a festive gathering, instant yeast is your secret weapon for creating spectacular baked goods with minimal fuss. From fluffy dinner rolls to artisan breads and sweet pastries, these 28 divine recipes will transform your kitchen into a bakery paradise. Get ready to impress with effortless creations that taste like they took all day—your next baking triumph awaits!

Classic French Baguette

Perfect your bread game with this crispy, golden classic. Punch down that intimidation factor—this baguette delivers that signature crackle with just four simple ingredients. Transform your kitchen into a Parisian bakery in one afternoon.

Ingredients

• For the dough
  • 3 ½ cups bread flour
  • 1 ½ cups warm water (110°F)
  • 2 ¼ tsp active dry yeast
  • 1 ½ tsp salt

Instructions

1. Combine 1 ½ cups warm water (110°F) and 2 ¼ tsp active dry yeast in a large bowl.
2. Whisk the yeast mixture until fully dissolved.
3. Add 3 ½ cups bread flour and 1 ½ tsp salt to the bowl.
4. Mix with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl and cover with a damp cloth.
7. Let the dough rise in a warm place for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles.
9. Divide the dough into two equal portions on a floured surface.
10. Shape each portion into a 16-inch long baguette with tapered ends.
11. Place the shaped baguettes on a parchment-lined baking sheet.
12. Score the tops of the baguettes with a sharp knife at a 45-degree angle.
13. Cover the baguettes with a damp cloth and let rise for 30 minutes.
14. Preheat your oven to 450°F with a baking stone or inverted baking sheet inside.
15. Place a shallow pan on the bottom oven rack during preheating.
16. Pour 1 cup of boiling water into the pan immediately after loading the baguettes.
17. Bake for 20-25 minutes until deeply golden brown with a hollow sound when tapped.
18. Transfer the baguettes to a wire rack to cool completely.

Enjoy that crisp, shattering crust giving way to a soft, airy interior. Elevate any meal by tearing it fresh for dipping in olive oil or building the ultimate sandwich. This baguette stays wonderfully chewy for days—if it lasts that long.

Soft and Fluffy Dinner Rolls

Ready to bake rolls that’ll steal the show at dinner? Roll up your sleeves—these soft, fluffy pillows of joy are easier than you think. Rise to the occasion and watch them disappear faster than you can say “seconds, please!”

Ingredients

For the dough:

• 1 cup warm whole milk (110°F)
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 3 cups all-purpose flour
• 1 tsp salt
• 1 large egg
• ¼ cup unsalted butter, softened

For finishing:

• 2 tbsp melted butter

Instructions

1. Pour 1 cup warm whole milk (110°F) into a large bowl.
2. Sprinkle 2 ¼ tsp active dry yeast and ¼ cup granulated sugar over the milk.
3. Let the mixture sit for 5 minutes until foamy.
4. Add 3 cups all-purpose flour, 1 tsp salt, 1 large egg, and ¼ cup softened unsalted butter to the bowl.
5. Mix on low speed with a dough hook for 2 minutes until combined.
6. Increase speed to medium and knead for 5 minutes until the dough is smooth and elastic.
7. Transfer the dough to a lightly oiled bowl.
8. Cover the bowl with a damp kitchen towel.
9. Let the dough rise in a warm place for 1 hour until doubled in size.
10. Punch down the dough to release air bubbles.
11. Divide the dough into 12 equal pieces on a floured surface.
12. Shape each piece into a smooth ball by tucking the edges underneath.
13. Arrange the dough balls in a greased 9×13-inch baking pan.
14. Cover the pan with the damp towel again.
15. Let the rolls rise for 30 minutes until puffy.
16. Preheat your oven to 375°F.
17. Bake the rolls for 18–20 minutes until golden brown on top.
18. Brush the hot rolls with 2 tbsp melted butter immediately after baking.
19. Let the rolls cool in the pan for 5 minutes before serving.

Keep these golden beauties warm in a bread basket, or tear them apart for mini sliders. Their cloud-like texture and buttery richness make them irresistible straight from the oven—perfect for sopping up gravy or smearing with jam.

Cheesy Garlic Breadsticks

Viral-worthy cheesy garlic breadsticks are about to become your new obsession. Get ready for that perfect pull-apart cheese stretch and garlicky goodness that’ll disappear in minutes. Your kitchen will smell like an Italian bakery in no time.

Ingredients

For the dough:
– 1 cup warm water (110°F)
– 2 ¼ tsp active dry yeast
– 1 tbsp granulated sugar
– 3 cups all-purpose flour
– 1 tsp salt
– 2 tbsp olive oil

For the garlic butter:
– ½ cup unsalted butter, melted
– 4 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– ½ tsp salt

For topping:
– 2 cups shredded mozzarella cheese
– ¼ cup grated Parmesan cheese

Instructions

1. Combine 1 cup warm water (110°F), 2 ¼ tsp active dry yeast, and 1 tbsp granulated sugar in a large bowl.
2. Let the yeast mixture sit for 5 minutes until foamy and activated.
3. Add 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture.
4. Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 425°F while the dough rises.
7. Punch down the risen dough and transfer to a greased 9×13 inch baking sheet.
8. Stretch the dough to fit the entire baking sheet, pressing it into the corners.
9. Combine ½ cup melted unsalted butter, 4 minced garlic cloves, 1 tbsp chopped fresh parsley, and ½ tsp salt in a small bowl.
10. Brush half of the garlic butter mixture evenly over the entire dough surface.
11. Sprinkle 2 cups shredded mozzarella cheese evenly over the buttered dough.
12. Top with ¼ cup grated Parmesan cheese.
13. Drizzle the remaining garlic butter mixture over the cheeses.
14. Bake at 425°F for 15-18 minutes until the cheese is bubbly and the edges are golden brown.
15. Let cool for 5 minutes before slicing into breadsticks.

Keep these breadsticks warm in a low oven (200°F) if serving later. The golden, crispy edges give way to a soft, chewy interior loaded with stretchy mozzarella. That garlic butter soaks into every bite, making them dangerously addictive. Try dipping them in warm marinara sauce or using them as the ultimate grilled cheese bread upgrade.

Homemade Cinnamon Rolls

Get ready to bake the softest, gooiest cinnamon rolls that’ll make your kitchen smell like heaven. Grab your apron and let’s create these pillowy spirals of cinnamon-sugar bliss that’ll disappear faster than you can say “more please.”

Ingredients

For the Dough

– 1 cup warm whole milk (110°F)
– 2 ¼ tsp active dry yeast
– ½ cup granulated sugar
– 2 large eggs
– ½ cup unsalted butter, melted
– 4 cups all-purpose flour
– 1 tsp salt

For the Filling

– ¾ cup packed brown sugar
– 2 tbsp ground cinnamon
– ½ cup softened unsalted butter

For the Cream Cheese Frosting

– 4 oz cream cheese, softened
– ¼ cup unsalted butter, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract

Instructions

1. Combine 1 cup warm whole milk (110°F) with 2 ¼ tsp active dry yeast in your stand mixer bowl.
2. Let the yeast mixture sit for 5 minutes until foamy and activated.
3. Add ½ cup granulated sugar, 2 large eggs, and ½ cup melted unsalted butter to the yeast mixture.
4. Mix on low speed until all wet ingredients are fully combined.
5. Gradually add 4 cups all-purpose flour and 1 tsp salt while mixing on medium speed.
6. Knead the dough for 8 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
8. Roll the risen dough into a 16×12 inch rectangle on a floured surface.
9. Spread ½ cup softened unsalted butter evenly over the entire dough surface.
10. Combine ¾ cup packed brown sugar with 2 tbsp ground cinnamon in a small bowl.
11. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
12. Tightly roll the dough into a log starting from the long edge.
13. Cut the log into 12 equal slices using dental floss for clean cuts.
14. Arrange the rolls in a greased 9×13 inch baking pan, leaving space between each roll.
15. Cover the pan and let the rolls rise for 30 minutes until puffy.
16. Preheat your oven to 350°F while the rolls are rising.
17. Bake the cinnamon rolls for 25 minutes until golden brown on top.
18. Beat 4 oz softened cream cheese with ¼ cup softened unsalted butter until smooth.
19. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract to the cream cheese mixture.
20. Spread the cream cheese frosting over the warm cinnamon rolls immediately after baking.

Just baked, these cinnamon rolls boast fluffy, tender layers that pull apart beautifully. The warm cinnamon filling oozes between each spiral while the tangy cream cheese frosting melts into every nook. Serve them warm with cold milk for the ultimate breakfast treat, or transform them into bread pudding the next day for zero-waste deliciousness.

Italian Herb Focaccia

Nailing that perfect bakery-style focaccia just got easier. This Italian Herb Focaccia delivers crispy edges, a soft, airy crumb, and bold herb flavor in every bite. Get ready to impress with minimal effort and maximum wow factor.

Ingredients

• For the dough:
  • 4 cups all-purpose flour
  • 1 ½ cups warm water (110°F)
  • 2 tbsp olive oil
  • 2 ¼ tsp active dry yeast
  • 1 tbsp granulated sugar
  • 1 ½ tsp salt
• For topping and baking:
  • ¼ cup olive oil
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp dried oregano
  • 1 tsp flaky sea salt

Instructions

1. Combine 1 ½ cups warm water (110°F), 2 ¼ tsp active dry yeast, and 1 tbsp granulated sugar in a large bowl.
2. Let the mixture sit for 5 minutes until foamy.
3. Add 4 cups all-purpose flour, 2 tbsp olive oil, and 1 ½ tsp salt to the yeast mixture.
4. Mix until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
7. Pour 2 tbsp olive oil into a 9×13-inch baking pan, spreading it evenly.
8. Press the risen dough into the prepared pan, stretching it to fit.
9. Cover the pan and let the dough rise for 30 minutes until puffy.
10. Preheat your oven to 425°F.
11. Use your fingertips to dimple the dough all over, creating deep indentations.
12. Drizzle the remaining 2 tbsp olive oil over the dimpled dough.
13. Sprinkle 2 tbsp chopped fresh rosemary, 1 tbsp dried oregano, and 1 tsp flaky sea salt evenly over the top.
14. Bake for 20–22 minutes until golden brown and crisp on the edges.
15. Cool the focaccia in the pan for 10 minutes before transferring to a wire rack.

Zesty herbs and olive oil soak into every air pocket, creating a crisp crust that gives way to a tender, chewy interior. Tear it warm for dipping or slice it thick for sandwiches—this focaccia brings rustic Italian charm to any table.

Buttery Croissants

Crave that perfect flaky, buttery pastry? Get ready to master homemade croissants that rival your favorite bakery. Transform simple ingredients into golden, layered perfection with this step-by-step guide.

Ingredients

• For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp active dry yeast
  • 1 1/4 cups warm whole milk (110°F)
  • 1 tsp salt
• For the butter block:
  • 1 1/2 cups unsalted butter, cold
• For finishing:
  • 1 egg
  • 1 tbsp water

Instructions

1. Combine 4 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp active dry yeast, and 1 tsp salt in a large bowl.
2. Pour 1 1/4 cups warm whole milk (110°F) into the dry ingredients and mix until a shaggy dough forms. Tip: Use a thermometer to ensure milk is exactly 110°F for proper yeast activation.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
5. Pound 1 1/2 cups cold unsalted butter between two sheets of parchment paper into an 8×8-inch square.
6. Roll the risen dough into a 10×10-inch square on a floured surface.
7. Place the butter block diagonally in the center of the dough square and fold the dough corners over the butter, sealing edges completely.
8. Roll the dough-butter package into a 20×8-inch rectangle, working quickly to prevent butter from melting.
9. Fold the dough into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes. Tip: Chill dough between folds to maintain distinct layers.
10. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
11. Roll the final dough into a 24×8-inch rectangle and cut into 12 long triangles.
12. Roll each triangle tightly from the wide end to the point, curving the ends slightly to form crescent shapes.
13. Place croissants on parchment-lined baking sheets, cover lightly, and let proof for 2 hours until puffy and jiggly. Tip: Proof until croissants visibly expand but don’t overproof or they’ll deflate.
14. Preheat oven to 400°F and whisk 1 egg with 1 tbsp water to make an egg wash.
15. Brush each croissant lightly with egg wash and bake for 18-20 minutes until deeply golden brown.

When you break into these croissants, hear that satisfying crackle of countless buttery layers. The interior reveals a honeycomb structure that’s simultaneously airy and rich. Serve them warm with jam for breakfast or slice horizontally for the most decadent sandwich bread you’ll ever taste.

Savory Stuffed Bread Pockets

Whip up these savory stuffed bread pockets that’ll transform your basic lunch game into something extraordinary. Packed with gooey cheese, seasoned meat, and fresh veggies all wrapped in golden-brown dough—they’re handheld perfection ready in under an hour.

Ingredients

For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1 tsp salt
For the filling:
– 1/2 lb ground beef
– 1/2 cup diced onion
– 1/2 cup shredded mozzarella cheese
– 1/4 cup diced bell peppers
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt

Instructions

1. Combine 2 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp salt in a large mixing bowl.
2. Pour in 3/4 cup warm water (110°F) and 1 tbsp olive oil—mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 30 minutes.
5. While dough rises, brown 1/2 lb ground beef in a skillet over medium-high heat for 6-8 minutes.
6. Add 1/2 cup diced onion and 1/4 cup diced bell peppers—sauté for 4 minutes until softened.
7. Stir in 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt—cook for 1 minute more.
8. Remove filling from heat and let cool completely—this prevents the dough from getting soggy.
9. Preheat oven to 375°F and line a baking sheet with parchment paper.
10. Punch down risen dough and divide into 8 equal portions on a floured surface.
11. Roll each portion into a 5-inch circle using a rolling pin.
12. Place 2 tbsp of cooled filling and 1 tbsp shredded mozzarella cheese in the center of each circle.
13. Fold dough over filling and press edges firmly with your fingers to seal.
14. Crimp edges with a fork to create a tight seal that prevents leaking during baking.
15. Arrange pockets on the prepared baking sheet and brush tops lightly with olive oil.
16. Bake at 375°F for 18-20 minutes until golden brown and puffed.
17. Let cool for 5 minutes before serving—the filling will be extremely hot. Just imagine biting through that crisp, golden crust into the steaming, cheesy interior. These pockets deliver a satisfying crunch followed by a burst of savory beef and melted mozzarella—perfect for dipping in marinara or packing for a picnic.

Zesty Pizza Dough

Kick boring pizza nights to the curb with this zesty dough that transforms your kitchen into a pizzeria. Unleash bold flavor with citrus zest and herbs kneaded right into the crust—no delivery required. Get ready for crispy, golden perfection in every bite.

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 packet active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• Zest of 1 lemon
• 1 tsp dried oregano

Instructions

1. Combine 1 cup warm water (110°F), 1 packet active dry yeast, and 1 tbsp sugar in a large bowl.
2. Let the mixture sit for 5 minutes until foamy—this confirms your yeast is active.
3. Add 3 cups all-purpose flour, 2 tbsp olive oil, 1 tsp salt, zest of 1 lemon, and 1 tsp dried oregano to the bowl.
4. Mix with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl and cover with a damp cloth.
7. Let the dough rise in a warm spot for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles.
9. Divide the dough into two equal portions for 12-inch pizzas.
10. Roll each portion into a circle on a floured surface, stretching from the center outward.
11. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
12. Transfer the rolled dough to a parchment-lined peel or baking sheet.
13. Bake the plain crust for 5 minutes until lightly puffed—this prevents a soggy bottom.
14. Add your favorite toppings and bake for another 10-12 minutes until the crust is golden and crisp.

Vibrant and aromatic, this crust delivers a citrusy zing that cuts through rich toppings. The texture stays chewy inside with a crackly exterior that holds up to sauces. Try it grilled for smoky notes or topped with fresh arugula and prosciutto after baking.

Honey Wheat Sandwich Bread

You’ve been sleeping on homemade bread. This honey wheat sandwich loaf delivers soft, sweet perfection without the bakery price tag—let’s bake.

Ingredients

For the dough

• 2 cups warm water (110°F)
• 1/4 cup honey
• 2 tbsp active dry yeast
• 3 cups whole wheat flour
• 2 1/2 cups all-purpose flour
• 1/4 cup olive oil
• 1 tbsp salt

For finishing

• 1 tbsp melted butter

Instructions

1. Combine 2 cups warm water (110°F), 1/4 cup honey, and 2 tbsp active dry yeast in a large bowl.
2. Let the mixture sit for 5 minutes until foamy—this confirms your yeast is active.
3. Add 3 cups whole wheat flour, 2 1/2 cups all-purpose flour, 1/4 cup olive oil, and 1 tbsp salt to the bowl.
4. Mix on low speed with a dough hook for 2 minutes until ingredients combine.
5. Knead the dough for 8 minutes until smooth and elastic—it should spring back when poked.
6. Place the dough in a greased bowl, turning once to coat all sides.
7. Cover the bowl with a damp kitchen towel and let rise in a warm spot for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles.
9. Shape the dough into a loaf and place in a greased 9×5-inch loaf pan.
10. Cover the pan and let rise for 45 minutes until the dough crests the pan rim.
11. Preheat your oven to 375°F during the final 15 minutes of rising.
12. Bake the loaf for 30-35 minutes until golden brown and the internal temperature reaches 190°F.
13. Brush the hot loaf with 1 tbsp melted butter for a soft crust.
14. Cool the bread completely on a wire rack before slicing—this prevents gummy texture.

Perfectly soft with subtle sweetness from honey, this bread makes incredible avocado toast. Try it toasted with almond butter for breakfast—the nutty wheat flavor shines through.

Crispy Skillet Naan

Grab your skillet because this crispy naan is about to become your new kitchen obsession. Transform basic pantry staples into golden, bubbly flatbreads that rival any restaurant version. Get ready to ditch store-bought for good with this foolproof method.

Ingredients

For the dough:

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup warm water (110°F)
• 1/4 cup plain yogurt
• 2 tbsp olive oil
• 1 tsp salt

For cooking:

• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp fresh cilantro, chopped

Instructions

1. Combine 1 tsp active dry yeast and 1 tsp sugar with 3/4 cup warm water (110°F) in a small bowl.
2. Let the yeast mixture sit for 5 minutes until foamy.
3. Whisk 1/4 cup plain yogurt and 2 tbsp olive oil into the yeast mixture.
4. Place 2 cups all-purpose flour and 1 tsp salt in a large mixing bowl.
5. Pour the wet ingredients into the flour mixture.
6. Stir with a wooden spoon until a shaggy dough forms.
7. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
8. Place the dough in a lightly oiled bowl and cover with a damp cloth.
9. Let the dough rise in a warm place for 1 hour until doubled in size.
10. Punch down the dough and divide into 6 equal portions.
11. Roll each portion into a 1/4-inch thick oval shape on a floured surface.
12. Heat a cast-iron skillet over medium-high heat for 3 minutes until very hot.
13. Place one dough oval in the dry skillet and cook for 2 minutes until bubbles form.
14. Flip the naan and cook for another 1-2 minutes until golden brown spots appear.
15. Remove the naan from the skillet and repeat with remaining dough portions.
16. Melt 2 tbsp butter in a small saucepan over low heat.
17. Add 2 cloves minced garlic to the butter and cook for 1 minute until fragrant.
18. Brush the garlic butter over the warm naan and sprinkle with 2 tbsp chopped cilantro.

Serve immediately while still warm and crispy. The contrast between the crunchy exterior and soft, chewy interior makes every bite irresistible. Stack them high for a family-style meal or tear into pieces for dipping into your favorite curries and sauces.

Buttermilk Sourdough Doughnuts

Viral buttermilk sourdough doughnuts are taking over feeds for a reason. They deliver that perfect tangy-sweet combo with an airy crumb that’ll make you ditch the bakery forever. Get ready to fry up the most addictive weekend treat you’ll ever make.

Ingredients

For the Dough

• 1 cup active sourdough starter
• 1 cup buttermilk
• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 large eggs
• 4 tbsp melted butter
• 1 tsp salt

For Frying & Topping

• 6 cups vegetable oil
• 1 cup powdered sugar
• 2 tsp cinnamon

Instructions

1. Whisk together sourdough starter, buttermilk, and eggs in a large bowl until fully combined.
2. Mix in flour, granulated sugar, and salt until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Cover the bowl with plastic wrap and let rise at room temperature for 8-12 hours until doubled in size.
5. Roll the dough out to ½-inch thickness on a floured surface.
6. Cut dough into 3-inch circles using a biscuit cutter, re-rolling scraps once.
7. Place cut doughnuts on parchment-lined baking sheets, cover lightly, and proof for 1 hour until puffy.
8. Heat vegetable oil in a heavy pot to 350°F, using a thermometer for accuracy.
9. Fry doughnuts 2-3 at a time for 90 seconds per side until golden brown.
10. Transfer fried doughnuts to a wire rack set over a baking sheet to drain excess oil.
11. Combine powdered sugar and cinnamon in a shallow bowl for the coating.
12. Toss warm doughnuts in the cinnamon-sugar mixture until fully coated.

Airy with a subtle tang from the sourdough, these doughnuts have a delicate crust that gives way to a tender interior. The buttermilk adds richness that balances perfectly with the cinnamon sugar coating. Serve them warm with cold brew coffee or crumble over vanilla ice cream for an epic dessert.

Easy Brioche Bread

Perfect your breakfast game with this foolproof brioche that’s softer than your favorite hoodie. Packed with buttery richness and a golden crust, this recipe transforms basic ingredients into bakery-level magic. Get ready to impress with minimal effort and maximum deliciousness.

Ingredients

For the dough:
– 4 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tsp active dry yeast
– 1 tsp salt
– 3/4 cup warm whole milk (110°F)
– 4 large eggs

For enrichment:
– 1 cup unsalted butter, softened
– 1 egg yolk
– 1 tbsp heavy cream

Instructions

1. Combine 4 cups all-purpose flour, 1/3 cup granulated sugar, 1 tsp active dry yeast, and 1 tsp salt in a stand mixer bowl.
2. Pour in 3/4 cup warm whole milk (110°F) and mix on low speed for 1 minute.
3. Add 4 large eggs one at a time, mixing completely between each addition.
4. Increase speed to medium and knead for 5 minutes until the dough becomes smooth.
5. Cut 1 cup unsalted butter into tablespoon-sized pieces.
6. Add butter pieces one at a time while mixing on medium speed, waiting until each piece is fully incorporated.
7. Continue kneading for 8-10 minutes until the dough pulls away from the bowl sides and becomes glossy.
8. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 2 hours.
9. Punch down the dough to release air bubbles after it has doubled in size.
10. Divide dough into two equal portions and shape into loaves.
11. Place loaves in greased 9×5-inch loaf pans, cover with plastic wrap, and let rise for 1.5 hours.
12. Preheat oven to 350°F during the final 15 minutes of rising.
13. Whisk together 1 egg yolk and 1 tbsp heavy cream in a small bowl.
14. Brush the egg wash mixture evenly over both risen loaves.
15. Bake at 350°F for 30-35 minutes until the crust turns deep golden brown and sounds hollow when tapped.
16. Cool loaves in pans for 10 minutes, then transfer to a wire rack to cool completely.

Buttery beyond belief, this brioche boasts a feather-light crumb that practically melts on your tongue. The rich egg and butter combination creates a subtle sweetness perfect for French toast or simply toasted with jam. Slice thick for breakfast sandwiches or tear apart warm for the ultimate comfort food experience.

Quick Pretzel Bites

Haven’t you craved that soft, salty pretzel goodness without the mall trip? These quick bites deliver that iconic flavor in 30 minutes flat. Grab your ingredients and let’s get twisting.

Ingredients

For the dough:
– 2 cups all-purpose flour
– 1 tbsp granulated sugar
– 1 packet (2¼ tsp) rapid-rise yeast
– ¾ cup warm water (110°F)
– 1 tsp salt
– 2 tbsp unsalted butter, melted

For the water bath:
– 8 cups water
– ½ cup baking soda

For finishing:
– 1 large egg, beaten
– coarse sea salt for sprinkling

Instructions

1. Combine 2 cups all-purpose flour, 1 tbsp granulated sugar, 1 packet rapid-rise yeast, and 1 tsp salt in a large mixing bowl.
2. Pour ¾ cup warm water (110°F) and 2 tbsp melted unsalted butter into the dry ingredients.
3. Mix with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 3 minutes until smooth and elastic.
5. Divide the dough into 24 equal pieces and roll each into a ball.
6. Bring 8 cups water and ½ cup baking soda to a boil in a large pot.
7. Drop 6 dough balls into the boiling water bath for 30 seconds exactly.
8. Remove the boiled dough balls with a slotted spoon and place them on a parchment-lined baking sheet.
9. Repeat the boiling process with remaining dough balls in batches.
10. Brush all pretzel bites with 1 beaten egg using a pastry brush.
11. Sprinkle coarse sea salt generously over the egg-washed bites.
12. Bake at 425°F for 12-15 minutes until deep golden brown.

Keep these warm for that perfect soft-chewy texture that makes them irresistible. The coarse salt crust gives way to pillowy interiors that pair amazingly with beer cheese dip or simply devoured straight from the baking sheet.

Turkish Pide Bread

Jazz up your bread game with this Turkish pide recipe. Grab that dough and stretch it into that signature boat shape. Get ready for the most addictive bread you’ll ever pull from your oven.

Ingredients

For the Dough

• 3 ½ cups all-purpose flour
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 tbsp active dry yeast
• 1 tsp sugar
• 1 tsp salt

For Assembly

• 1 egg
• 1 tbsp sesame seeds

Instructions

1. Combine 1 cup warm water (110°F), 1 tbsp active dry yeast, and 1 tsp sugar in a large bowl.
2. Let the yeast mixture sit for 5 minutes until foamy.
3. Add 3 ½ cups all-purpose flour, 2 tbsp olive oil, and 1 tsp salt to the bowl.
4. Mix all ingredients until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a greased bowl and cover with a damp cloth.
7. Let the dough rise in a warm place for 1 hour until doubled in size.
8. Punch down the risen dough to release air bubbles.
9. Divide the dough into 4 equal portions on a floured surface.
10. Roll each portion into an oval shape about ¼-inch thick.
11. Pinch the edges of each oval to create raised sides, forming a boat shape.
12. Place the shaped pides on a parchment-lined baking sheet.
13. Beat 1 egg in a small bowl until uniform in color.
14. Brush the egg wash over the surface of each pide using a pastry brush.
15. Sprinkle 1 tbsp sesame seeds evenly over the egg-washed surfaces.
16. Let the pides rest for 15 minutes to puff slightly.
17. Preheat your oven to 425°F during the final 5 minutes of resting.
18. Bake the pides for 12-15 minutes until golden brown and puffed.
19. Remove the pides from the oven when the bottoms sound hollow when tapped.
20. Transfer the baked pides to a wire rack to cool for 5 minutes.

Zesty and chewy with a crisp bottom crust, these pides deliver authentic Turkish bakery vibes. Tear them warm and stuff with spiced lamb or dip them in olive oil. Perfect for scooping up hummus or creating the ultimate sandwich boat.

Swedish Cardamom Buns

Forget boring pastries—these Swedish cardamom buns will hijack your taste buds. Freshly ground cardamom creates an aromatic, cozy spice that pairs perfectly with the soft, buttery dough. Fold, twist, and bake your way to Scandinavian heaven.

Ingredients

For the Dough:
– 4 cups all-purpose flour
– 1 cup whole milk, warmed to 110°F
– ½ cup granulated sugar
– ½ cup unsalted butter, melted
– 1 large egg, room temperature
– 2¼ tsp active dry yeast
– 1 tsp salt

For the Filling:
– ½ cup unsalted butter, softened
– ½ cup light brown sugar
– 2 tbsp ground cardamom

For the Topping:
– 1 egg, beaten
– 2 tbsp pearl sugar

Instructions

1. Combine warmed milk, yeast, and 1 tbsp sugar in a bowl. Let sit for 10 minutes until foamy.
2. Whisk in remaining sugar, melted butter, egg, and salt until smooth.
3. Gradually mix in flour until a shaggy dough forms.
4. Knead dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
6. Punch down dough and roll into a 16×12-inch rectangle on a floured surface.
7. Spread softened butter evenly over the entire surface of the dough.
8. Sprinkle brown sugar and cardamom evenly over the buttered dough.
9. Fold the dough into thirds like a letter, starting with the long sides.
10. Cut the folded dough into 1-inch wide strips using a sharp knife or pizza cutter.
11. Twist each strip several times, then coil into a bun shape on a parchment-lined baking sheet.
12. Cover buns and let rise for 30 minutes until puffy.
13. Preheat oven to 375°F while buns rise.
14. Brush risen buns with beaten egg and sprinkle with pearl sugar.
15. Bake for 15-18 minutes until golden brown and internal temperature reaches 190°F.
16. Transfer to a wire rack to cool completely.

Melt-in-your-mouth soft with a crisp sugar crust, these buns deliver warm cardamom spice in every buttery layer. Serve them warm with coffee for breakfast or split and toast them the next day—their flavor deepens overnight. Try dipping in dark chocolate for an indulgent twist that balances the aromatic spice perfectly.

New York Style Bagels

Ready to nail that perfect chewy crust and soft interior? Roll up your sleeves—we’re making authentic New York-style bagels from scratch. These golden rings deliver serious satisfaction with every bite.

Ingredients

For the Dough

• 4 cups bread flour
• 1 ½ cups warm water (110°F)
• 2 tbsp granulated sugar
• 1 tbsp active dry yeast
• 2 tsp salt
• 1 tbsp vegetable oil

For the Water Bath

• 8 cups water
• ¼ cup honey
• 1 tbsp baking soda

For Topping (Optional)

• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 2 tbsp coarse salt
• 1 egg white
• 1 tbsp water

Instructions

1. Combine 1 ½ cups warm water (110°F), 2 tbsp granulated sugar, and 1 tbsp active dry yeast in a large bowl.
2. Let the mixture sit for 5 minutes until foamy.
3. Add 4 cups bread flour, 2 tsp salt, and 1 tbsp vegetable oil to the yeast mixture.
4. Mix until a shaggy dough forms.
5. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough and divide it into 8 equal pieces.
8. Roll each piece into a smooth ball.
9. Press your thumb through the center of each ball and stretch to form a 1-inch hole.
10. Place the shaped bagels on a parchment-lined baking sheet, cover, and rest for 10 minutes.
11. Preheat your oven to 425°F.
12. Bring 8 cups water, ¼ cup honey, and 1 tbsp baking soda to a boil in a large pot.
13. Boil 2-3 bagels at a time for 1 minute per side.
14. Remove the boiled bagels with a slotted spoon and return them to the baking sheet.
15. Whisk 1 egg white with 1 tbsp water to make an egg wash.
16. Brush the boiled bagels with the egg wash.
17. Sprinkle with 2 tbsp sesame seeds, 2 tbsp poppy seeds, or 2 tbsp coarse salt as desired.
18. Bake for 20-25 minutes until golden brown and crisp.
19. Cool the bagels on a wire rack for at least 15 minutes before slicing.

Chewy on the outside, soft and airy inside—these bagels have that signature New York bite. The honey bath gives them a subtle sweetness and glossy crust. Slice one warm and load it with cream cheese, smoked salmon, or turn it into an epic breakfast sandwich.

Streusel Coffee Cake

Venture beyond basic breakfast pastries with this streusel coffee cake that delivers serious crunch and cozy spice. Grab your mixing bowls and transform simple ingredients into a tender, crumb-topped masterpiece perfect for brunch or afternoon snacking.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt

For the streusel:
– 3/4 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 cup cold unsalted butter, cubed
– 2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. Whisk together 2 cups flour, baking powder, and salt in a medium bowl.
3. Beat 1/2 cup softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until fluffy.
4. Add eggs one at a time, beating for 30 seconds after each addition.
5. Mix in vanilla extract until fully incorporated.
6. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing on low speed just until combined.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Combine 3/4 cup flour, brown sugar, and cinnamon in a small bowl for the streusel.
9. Cut in 1/2 cup cold butter using a pastry cutter or your fingers until pea-sized crumbs form.
10. Sprinkle the streusel evenly over the batter, covering the entire surface.
11. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
12. Cool the cake in the pan on a wire rack for 30 minutes before serving.

Your kitchen will smell like a cozy café as this beauty bakes. Yield to that irresistible pull of warm spices and buttery crumb—this coffee cake delivers a perfect balance of tender cake and crunchy streusel in every bite. Serve it slightly warm with a dusting of powdered sugar or alongside fresh berries for a brunch showstopper that disappears fast.

Warm Apple Turnovers

Every crisp autumn morning deserves these flaky, buttery apple turnovers. Embrace that cozy bakery vibe with minimal effort—just fold, bake, and devour. Seriously, your kitchen will smell like a cinnamon-spiced dream.

Ingredients

For the filling:
– 2 medium Granny Smith apples, peeled and diced into ½-inch cubes
– ¼ cup granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp unsalted butter
– 1 tsp fresh lemon juice

For assembly and baking:
– 1 sheet frozen puff pastry, thawed according to package directions
– 1 large egg, beaten
– 2 tbsp coarse sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Melt 1 tablespoon of butter in a skillet over medium heat.
3. Add the diced apples, ¼ cup granulated sugar, 1 teaspoon cinnamon, and 1 teaspoon lemon juice to the skillet.
4. Sauté the mixture for 5–7 minutes, stirring occasionally, until the apples are tender but still hold their shape.
5. Remove the skillet from the heat and let the filling cool completely—this prevents a soggy crust.
6. Unfold the thawed puff pastry sheet on a lightly floured surface.
7. Cut the pastry into 4 equal squares using a sharp knife or pizza cutter.
8. Spoon equal portions of the cooled apple filling onto one half of each pastry square, leaving a ½-inch border.
9. Brush the edges of each pastry square with the beaten egg using a pastry brush.
10. Fold the empty half of each pastry over the filling to form a triangle.
11. Press the edges firmly with a fork to seal each turnover completely.
12. Brush the tops of all turnovers with the remaining beaten egg for a golden finish.
13. Sprinkle 2 tablespoons of coarse sugar evenly over the turnovers.
14. Use a sharp knife to cut 2–3 small slits in the top of each turnover for steam to escape.
15. Bake for 18–22 minutes, or until the turnovers are puffed and deep golden brown.
16. Transfer the turnovers to a wire rack and let them cool for 10 minutes before serving.

Just pulled from the oven, these turnovers boast a shatteringly crisp crust that gives way to tender, cinnamon-kissed apples. Juicy and warmly spiced, they’re perfect solo or à la mode with a scoop of vanilla ice cream melting into the flaky layers.

Conclusion

Whether you’re baking for a weeknight dinner or a special celebration, these 28 instant yeast recipes offer delicious inspiration for every occasion. We hope you’ll try a few favorites from this collection, share your baking successes in the comments below, and pin this article to your Pinterest boards to revisit whenever you need fresh bread-making ideas!